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AVOCADO LIME CHICKEN SOUP


I am so excited to officially introduce my mom--Patti! She is a fabulous chef and will be featured on several Monday posts coming up. Here is her very first #MNML blog post, you'll here from me again on Wednesday and we'll talk a little more about some of the products I feature on the blog. For now, head to @mnmlmon on Instagram to see what I'm talking about. Okay, here's Patti!


It’s officially Fall! Time to start pulling out the apple, pumpkin, and soup recipes. Today, I’m going to share a favorite soup recipe of mine that's not only easy to throw together, but it also quite delicious!


I love making my own soups because I can control the amount of salt (canned soups have WAY too much), spice (we love some heat in our soups--bring on the habaneros and jalapenos), and I can add as many extra veggies as I want.


Over the past couple of years, I have been making my own bone broth to use for my soups. This is another great way to boost the nutritional content of your soups and also promote gut health. I'll be doing a post soon on the benefits of bone broth and how to make your own, stay tuned.


This recipe calls for chicken thighs. They provide great flavor and are my go to protein to use in soups as opposed to chicken breasts. Boiling the thighs in the broth for this recipe delivers another layer of flavor, but if you have precooked chicken that you want to add instead, that is perfectly acceptable and will save you some time.


Ingredients 1 1/2 lbs chicken thighs 1 TBSP olive oil 1 C chopped green onions 2 jalapenos, seeded and minced (leave seeds if you like it spicy) 2 cloves minced garlic 64 oz cans low-sodium chicken broth (here's my fave) or bone broth 2 Roma tomatoes, seeded and diced

1/2 tsp ground cumin Salt and freshly ground black pepper 1/3 C chopped cilantro 3 TBSP fresh lime juice 1 medium avocado, peeled, cored and diced

DirectionsIn a large pot, heat the olive oil over medium heat, add onions and peppers and saute until tender, for about 2 minutes, then add garlic and saute for another 30 seconds. Add the broth, tomatoes, cumin, S&P and chicken thighs. Bring to a boil, then cover and lower heat, cook for about 10 minutes until the chicken is cooked through. Remove the chicken and allow to rest on a cutting board for approximately 5 minutes. Shred the chicken and return to the pot. Stir in the cilantro and lime juice. Serve into bowls and top with diced avocado--I use about half an avo per serving!


Pair this soup with a salad, slice of fresh whole grain bread, or gluten-free crackers (Monica and I have a new fave…Simple Mills Fine Ground Sea Salt Almond Flour Crackers). Now you’ve got a hearty, healthy meal with plenty of leftovers for lunches or a quick dinner later in the week. This recipe is also Shred10 approved. What's Shred10? Check in Wednesday and Friday to find out more. Enjoy!



Until next time!

Patti, AKA Mon’s Mom


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